Apricot and Nutmeg Jam…

“Don’t let their tiny size fool you…apricots may deserve a little more attention.”
-Amy Boulanger

Apricots have flavour; a sweet and ready fragrance. 

For this jam I use the warm, spicy-sweet nutmeg, as it complements the fruits so well…and a touch of Tanqueray Gin!

Ingredients:

• 500g apricots, halved & stoned
• 1 tsp nutmeg
• 1 lemon
• 125ml water
• 250g jam sugar (the one with pectin added)
• 1tbs  Tanqueray Gin (my favourite, but any gin will do)

Add the water, lemon and zest and per-cook the apricots till soft.

Here comes the sugar and the nutmeg.

The syrup smells so good…wait till you add the gin!

Method:

1. Stone and chop the apricots into a large pan with the water, lemon juice, some lemon zest, bring to the boil, then simmer till the fruit is soft.
2. Add the warmed sugar and nutmeg, then stir over a gentle heat until the sugar has dissolved.
3. Bring to the boil and cook for about 10 minutes.
4. Add the gin, allow the alcohol to burn off, stir and watch the jam thicken and go glossy.
5. Remove the pan from the heat and test for setting point by putting a little of the hot jam onto a chilled saucer.
6. Cooling in the pan allows the jam to settle.
7. Pour into sterilised jars, leave to go cold, seal and chill till ready to use.

The jam jars are sterilised and ready to be filled.

The nutmeg is a perfect partner for this preserve!

Time for toast,

Frances ☺